Apple Cranberry Rosemary Stuffing
User Reviews
5
Apple Cranberry Rosemary Stuffing
Description
The Apple Cranberry Rosemary Stuffing integrates 10 cups of dried white bread cubes with sautéed celery, onion, and diced apples, along with dried cranberries and herbs including rosemary, parsley, thyme, and sage. The bread cubes are dried before assembly to ensure they absorb the chicken broth without becoming soggy. Butter adds richness to the sautéed vegetables and fruit, enhancing their flavors.
The stuffing delivers a balance of textures: the soft bread envelops tender vegetables and fruit, while the herbs and cranberries add layers of flavor and slight tartness. This makes it a fitting side for traditional holiday meals or any dinner where a savory stuffing with fruity highlights is desired.
Using sturdy bread rather than light sandwich bread is important for absorption and texture. Gradually adding chicken broth allows control over the moisture level, preventing a soggy dish. The stuffing can be prepared ahead and baked just before serving.
Ingredients
- 10 cups (16 oz) white bread about 1/2-inch cubes, hearty, cut into cubes
- 1/2 cup butter diced into 1 tbsp pieces, salted
- 2 cups celery diced
- 1 1/3 cups chopped yellow onion
- salt
- 2 apple 1 lb), cored and chopped, large Braeburn variety
- 1 cup dried cranberries
- 4 Tbsp parsley divided, chopped, fresh
- 1 Tbsp rosemary chopped, fresh
- 1/2 tsp thyme dried
- 1/2 tsp sage dried
- 2 cups chicken broth as needed, low-sodium
Instructions
- Preheat oven to 300 degrees. Transfer bread cubes to two rimmed baking sheets and spread into an even layer.
- Place both sheets on two opposite oven racks (set near center) of preheated oven and allow to dry through, tossing bread cubes and rotating baking sheets to opposite racks once halfway through baking, about 30 minutes total.
- Remove from oven and set aside. Increase oven temperature to 325 degrees.
- Melt butter in a large skillet over medium heat. Add celery and onion, season lightly with salt and saute until softened, about 10 - 13 minutes.
- Add in apples and saute until they begin to break down and soften slightly, about 3 - 4 minutes. Remove from heat, toss in cranberries, 3 Tbsp parsley, rosemary, thyme and sage.
- Pour dried bread cubes in an extra large mixing bowl. Pour apple mixture over bread cubes, season lightly with salt to taste then evenly pour in 1 cup of the chicken broth and gently toss mixture.
- Slowly pour in more broth as needed (and gently toss) until bread has nearly soaked entirely through**.
- Spray a 13 by 8-inch baking dish with non-stick cooking spray. Pour bread mixture into baking dish and gently spread into an even layer.
- Cover baking dish with foil and bake in preheated oven 15 minutes then uncover and bake until warmed through and top is golden brown, about 15 - 25 minutes longer. Serve warm sprinkled with remaining 1 Tbsp parsley.
Notes
- Use hearty bread varieties rather than airy sandwich bread to better absorb broth and maintain texture.
- Dried bread cubes can be prepared days ahead and stored or even frozen for convenience.
- Add chicken broth gradually to moisten the bread without making the stuffing too wet.
- This recipe is inspired by a Food Network Magazine source and serves about 10 cups of prepared stuffing.
User Reviews
Overall Rating
5
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